Ginger Basil Congee
Behind the Taste of Ginger Basil Congee
Basil is an ancient ingredient used extensively in cooking. In Guangdong, it is commonly used in soups, congee, dishes, deep-frying, and in making dipping sauce. Adding basil to seafood or fish dishes helps remove fishy odor and enhanced freshness. In Compendium of Materia Medica, an herbology manual from the Ming dynasty, it is written that "The leaves of basil can be eaten when the plant is tender. It is delicious when brined as a stew, and it is suitable for making soups during the summer months." Congee with basil, fresh ginger, and betel nut can fortify the spleen and nourish the stomach.
Nutritional Effects
Ginger basil congee helps circulate qi, harmonizes the stomach, and checks vomiting. It is especially suitable for those suffering from depletion of the spleen and stomach cold with qi stagnation. The dish is also effective in checking vomiting caused by early-stage pregnancy and nursing one's health.
Ingredients
- 0.52 ounce (15 grams) fresh ginger
- 1.05 ounces (30 grams) basil
- 0.35 ounce (10 grams) betel nut
- 1/2 cup (100 grams) rice
Seasonings
- dash of salt
Cooking Directions
- Wash basil, fresh ginger, and betel nut separately. Slice ginger and betel nut thinly.
- Place basil, fresh ginger, and sliced betel nut together in clay pot. Add appropriate amount of water. Boil over low heat for 40 minutes. Remove chunks, leaving juice.
- Wash rice. Add to clay pot. Add juice from end of step 2. Add appropriate amount of water. Bring to rolling boil over high heat. Reduce heat to low and simmer to create a dense congee.
- Add salt to taste. Serve.
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